In the bowl of a standing mixer fitted with the paddle attachment, combine the flours, salt, ground ginger, brown sugar and fresh ginger. Add the butter and mix on low speed until a soft dough forms. Add the candied ginger, chopped walnuts and oats, mixing on low speed until combined. Place the dough on a sheet of plastic wrap, shape into a disc, wrap in plastic and refrigerate for at least 1 hour before rolling out. Roll the dough out on a lightly floured sheet of parchment paper into a circle about 11” in diameter and between ⅛” and ¼” thickness. Carefully transfer to a 9” pie plate, pressing the dough into the pan and up the sides, leaving a 1” overhang. Turn the dough under to form an edge and crimp as desired. Freeze for at least half an hour before baking. Preheat the oven to 350 degrees F. Line the pie shell with parchment paper and fill with pie weights or dried beans. Partially bake the crust on the bottom shelf of the oven for 15-20 minutes, until the edges are set and the bottom of the crust is just barely golden. Remove to a rack to cool.

Preheat the oven to 350 degrees F. In a large bowl, whisk together the brown sugar, molasses and corn syrup. Add the eggs, Cognac, fresh and dried ginger and the salt. Whisk to combine thoroughly. Scatter the candied ginger, walnuts and dates over the partially baked crust. Place the pie plate on a baking sheet. Carefully pour the filling over the ginger, walnuts and dates; they will rise to the top. Bake the pie on the middle rack of the preheated oven for 50 to 60 minutes, or until the internal temperature of the pie tested with an instant read thermometer registers 200 degrees. The filling will be softly set and continue to firm as it cools.